Misen vs Morakniv Classic Paring Kitchen Knife Black Wood

I like the Misen chef's knife (yes, I know what people say about the marketing, price, quality control), but the edge isn't real durable and right now it's pretty much the only knife I use for most tasks so it wears down rather quickly after sharpening.. I do a fair amount of cooking, and would like a nice daily workhorse that can do most things and will have a fairly durable edge. I don't want something particularly prone to chipping

I had this knife in my watch list for quite a while and just happened to refresh the list one night just before going to bed. I was lucky enough to get it that way for a very healthy discount and my only regret now is that I didn't order two at that price. I could keep one in my trailer for camping trips if I had done that.

That also fits on the 10 inch skillet and then looking in closer you'll see that this has the side walls up that go up straight compared to the skille...

The handle looks like the classic morakniv but is quite a bit thinner but still too big for my XL hands. I am used to peeling by holding a paring knife in my knuckle joint and anchor the fruit/vegetable on my thumb that motion is impossible with the size of that handle. The handle has no indication that would tell me which side of the knife is sharpened and the blade in itself has not much of a distinction between sharpened edge and spine and every so often I try cutting something with the dull side. The blade is too wide to do more intricate work or work through grooved veggies